Crockpot Cabbage Rolls Soup Recipe
Crockpot Cabbage Rolls Soup has all the flavor of the classic dish—no rolling needed! Just dump, slow cook, and enjoy a cozy bowl.
Ingredients
- 1 pound ground beef
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 1 medium green cabbage chopped (about 6 cups)
- 2 large carrots peeled and diced
- 1 large bell pepper diced
- 28 ounce can crushed tomatoes
- 15 ounce can tomato sauce
- 4 cups beef stock
- 1/2 cup uncooked long grain white rice
- 1 tablespoon light brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon dried parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 bay leaves
- 2 tablespoons apple cider vinegar
- fresh parsley chopped (for garnish)
Instructions
- In a large skillet over medium-high heat, brown the ground beef until fully cooked. Remove any excess fat from the pan. .
- Add in the chopped onion and minced garlic, cooking until the onion is translucent, about 3-4 minutes.
- Transfer the cooked beef, onion, and garlic mixture to the slow cooker. Add the chopped cabbage, diced carrot, and diced bell pepper. Gently stir together.
- Pour in the crushed tomatoes, tomato sauce, and beef broth. Stir in the uncooked rice, brown sugar, smoked paprika, dried parsley, salt, and black pepper. Stir the whole mixture together and top with the bay leaves.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables, especially the cabbage, are tender and the rice is cooked.
- About 15 minutes before serving, stir in the apple cider vinegar to brighten the flavors. Remove the bay leaves. Taste and adjust seasoning if necessary.
- Ladle the soup into bowls and garnish with fresh chopped parsley.
Nutrition
Serving: 1 | Calories: 280cal | Carbohydrates: 34g | Protein: 18g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 39mg | Sodium: 984mg | Sugar: 14g | Fiber: 7g | Calcium: 124mg | Iron: 4mg